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Sweet Potato, Roasted Red Pepper & Corn Spicy Bisque
A creamy and delicious bisque featuring sweet potatoes, roasted red peppers, and corn. Spice it up with chipotle or keep it mild—either way, it’s a comforting and nutritious delight!
Portions:
6
Preparation Time:
15
minuten
min
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Equipment
Dutch oven
ladle,
knife
Cutting board
spoon
measuring spoons,
Immersion blender or countertop blender
Ingrediënten
▢
1
chipotle pepper
packed in adobo sauce (add more if you like it really spicy)
▢
1
tablespoon
15 ml adobo sauce, from the can
▢
2
cups
500 g yellow corn kernels
▢
4
cups
940 ml vegetable broth
▢
1
white or yellow onion
roughly chopped
▢
½
teaspoon
black pepper
▢
2
cups
470 ml soy creamer
▢
6
ounces
168 g roasted red peppers (packed in water)
▢
1
pound
455 g sweet potatoes, peeled and cut into chunks
Instructies
In a Dutch oven, combine the vegetable broth, sweet potatoes, roasted red peppers, corn, onion, chipotle pepper, adobo sauce, and black pepper.
Bring the mixture to a boil, then reduce to a simmer.
Cover and cook for about 1 hour, or until most of the moisture is absorbed.
Add the soy creamer to the soup.
Using an immersion blender or countertop blender, purée the soup until smooth.
Notes / Tips / Wine Advice:
Wine Advice:
A refreshing and crisp white wine like Chardonnay pairs well with the sweet and spicy flavors of this bisque.
Nutritional Information
Calories:
230
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
7
g
|
Sugar:
10
g
|
Salt:
0.6
g
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Recipe Category
Main Dish
/
Side Dish
/
Soup
/
Vegetables
Country
American
Holliday:
Picnic
Diets
Gluten Free
/
Low-Sodium
/
Soy Free
/
Vegan